Ethical Decision Making in the Hospitality Industry

Ethical Decision Making in the Hospitality Industry

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Appropriate for courses in Hospitality Ethics and Hospitality Leadership in hospitality management programs, as well as for a Human Resource Management course. With an integrated case study approach, this text offers a comprehensive and student-friendly method for teaching future managers how to recognize and analyze ethical dilemmas-giving them a strong foundation for making decisions based on sound ethical principles.show more

Product details

  • Paperback | 464 pages
  • 178 x 232 x 22mm | 598.75g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • 0131136801
  • 9780131136809
  • 1,442,549

Table of contents

(NOTE: Each chapter concludes with a Conclusion, Key Words, Chapter Thought Questions, and References section.) INTRODUCTORY CHAPTERS. 1. Ethical Principles for Hospitality Managers. Honesty. Integrity. Trustworthiness. Loyalty. Fairness. Concern and Respect for Others. Commitment to Excellence. Leadership. Reputation and Morale. Accountability. 2. Ethical Thought. Meta-Ethics. Normative Ethics. Ethical Theories and Decision Making. Analyzing Cases. 3. Good Employment Selections and Introduction to the Case Study. Finding the Right Management Positions. The Freshwater Oasis Inn Case Study. OPERATIONS CHAPTERS. 4. Ethics and Front Office Management. Front Office. Front Desk at the Freshwater Oasis Inn. Civility. Etiquette. Civility at the Freshwater Oasis Inn. 5. Ethics and Housekeeping Management. Housekeeping. Demographics. Hiring and Supervising a Diverse Workforce. Housekeeping at the Freshwater Oasis Inn. 6. Ethics and Sales and Marketing. Marketing. Ethics Codes. Sales and Marketing at the Freshwater Oasis Inn. Professionalism. 7. Ethics and Facilities Management. Fostering a Shared Ethic. Moral and Legal Requirements. Facilities Management at Freshwater Oasis Inn. 8. Ethics and Foodservice Management. Managing Diversity in Foodservice. Work Ethic. Foodservice Worker Safety. Foodborne Illness and Food Safety. Foodservice at the Freshwater Oasis Inn. The Ethics of Purchasing. Purchasing and Receiving at Freshwater Oasis Inn. 9. Ethics and Dinning Room Management. The Dinning Room at the Freshwater Oasis Inn. Effective Communication Basics. 10. Ethics and Bar and Beverage Management. The Bar at the Freshwater Oasis Inn. Alcohol Abuse and Alcoholism. Alcohol Abuse at the Freshwater Oasis Inn. Ethics and Our Lives. MANAGEMENT CHAPTERS. 11. Ethics and Human Resource Management. Supervision. Stress Management. Time Management. Delegation. Human Resource Management at the Freshwater Oasis Inn. Chains of Command at the Freshwater Oasis Inn. 12. Ethics and Technology. Technology at the Freshwater Oasis Inn. Humility. Becoming Humble. Ethics and Humility. 13. Ethics and Cost Control. Cost Control at the Freshwater Oasis Inn. Ethics and Controls. DESIGNING & IMPLEMENTING ETHICS PROGRAMS. 14. Developing Codes of Ethics and Ethics Programs. Management Deficiencies at the Freshwater Oasis Inn. Ethics Codes. Developing Ethics Codes. Freshwater Oasis Inn Ethics Code. Developing and Ethics Program. Designing an Ethics Program for Freshwater Oasis Inn. Training Design Model. 15. Training Management and Employees in Ethics. Lesson Planning for the Freshwater Oasis Inn Ethics Program. Conclusion. Case Study. Glossary. Appendices. A. Principles and Standards of Ethical Supply Management Conduct. B. American Society of Association Executives Standards of Conduct. C. Marriott Corporate Policy 1, Ethical Conduct. D. Some Messages to the Executives of Ramada Inns.show more

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